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Argyle Brut 2012

WINEMAKING

In the Willamette Valley, 2012 was a season of generosity, without sacrificing focus. In order to retain precision, 90% of the blend was fermented in stainless steel and only 10% fermented in neutral oak barrels, while none of the base wine parcels underwent malolactic fermentation. Yellow summer fruits, baked apple, and ginger spice up front, the mid-palate is creamy, concentrated and fleshy. The long finish is enlivened by mouth-filling volcanic structure and lively acidity.

TASTING

The blend is 60/40 Chardonnay/Pinot Noir, yielding fresh fruit flavors of apple and melon that are focused and precise. A streak of ginger runs through racy acidity.